Ingredients and Weight:
- Pie crust (homemade or store-bought): 1 package (9 inches)
- Rhubarb: 2 pounds, trimmed and cut into 1/2-inch pieces
- Blueberries: 1 pound, fresh or frozen
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Cornstarch: 2 tablespoons
- Unsalted butter: 1/2 cup, cut into small pieces
Preparation Time:
45 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, blueberries, granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Toss to coat.
- Roll out the pie crust and fit it into a 9-inch pie plate. Trim the edges.
- Pour the rhubarb-blueberry filling into the pie crust.
- Dot the filling with pieces of butter.
- Cover the edges of the pie crust with a crust protector or aluminum foil.
- Bake for 15 minutes, then remove the protector and continue baking for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before serving.
Nutritional Information (per slice):
- Calories: 350
- Total Fat: 15g (23%)
- Saturated Fat: 7g (35%)
- Cholesterol: 35mg (12%)
- Sodium: 120mg (5%)
- Total Carbohydrates: 45g (15%)
- Dietary Fiber: 3g (12%)
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Sweet and tangy
- Flaky and buttery crust
- Vibrant purple-red color
- Perfect for any occasion
User Comments:
- "This pie is absolutely delicious! The combination of rhubarb and blueberries is amazing." - Sarah
- "The crust is so flaky and flavorful. I could eat the whole pie by myself!" - John
- "I love that this pie is not too sweet. It's perfect for people who don't like overly sugary desserts." - Mary
Special Precautions and Tips:
- If fresh rhubarb is not available, frozen rhubarb can be used. Thaw the rhubarb before using.
- Be careful not to overcook the pie. The filling should be bubbly but not dry.
- Let the pie cool completely before serving for the best flavor and texture.
